Recipe Tip: Polenta & Gorgonzola Antipasto

Instructions

1. Step 1

   Bring the water to the boil, then stir in the polenta flour followed by the oil and simmer, stirring frequently, until the polenta has absorbed all the water and forms a thick paste, about 40 minutes.

2. Step 2

   Pour the polenta paste onto a baking tray or into an oven dish, spread out until level and leave to cool completely. Cut into even pieces.

3. Step 3

   Slowly and gently heat the balsamic vinegar and honey for around 2 to 3 hours until reduced and thickened to a syrupy consistency.

4. Step 4

   Blend gorgonzola and cream with a little salt and olive oil until it emulsifies, about 5 minutes

5. Step 5

   Fry the polenta pieces in olive oil on both sides until lightly browned. Top with gorgonzola cream, balsamic reduction and chopped walnuts.